In Kyrgyz cuisine, naryn is made of finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak.
In Uzbek cuisine, naryn is a pasta dish made with fresh hand-rolled noodles and horse meat. Naryn can be served as a cold pasta dish (kuruk norin, or "dry" norin) or as a hot noodle soup (khul norin, or "wet" norin).[1] Homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50–70 mm long. The noodles are cooked in plain boiling water or often in a broth of horse meat.[2] Horse meat is then shredded into the pasta. Naryn might be served on a lagan (plate) decorated with slices of horse meat sausage (kazy). The dish is served as a part of any extended meal after the samosa and before the plov (osh).
^ Khudayshukurov, T.; Makhmudov A.; Ubaydullae R (1995). "Farinaceous Foods". Uzbek National Dishes and Refreshments (Hardback) (in Uzbek, Russian, and English) (1st ed.). Tashkent: Shark. pp. 61–62.
December 18, 2023
naryn, dish, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, naryn, dish, news, newspapers, books, scholar, jstor, 2. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Naryn dish news newspapers books scholar JSTOR May 2021 Learn how and when to remove this template message Naryn neryn or norin Kyrgyz naaryn romanized naaryn Kazakh naryn romanized naryn Uyghur nerin Uzbek norin Russian naryn romanized naryn is a Central Asian dish with horse meat and different kinds of noodles NarynNaryn soup with horse meat qazi and noodles at a restaurant in Nur SultanCourseMeatPlace of originKazakhstan Kyrgyzstan Uzbekistan TurkmenistanServing temperatureHotMain ingredientsMeat noodlesIn Kyrgyz cuisine naryn is made of finely chopped lamb meat or horse meat with onion sauce Naryn with the addition of noodles is now called beshbarmak In Uzbek cuisine naryn is a pasta dish made with fresh hand rolled noodles and horse meat Naryn can be served as a cold pasta dish kuruk norin or dry norin or as a hot noodle soup khul norin or wet norin 1 Homemade pasta is rolled very thinly and cut into strips 2 4 mm wide and 50 70 mm long The noodles are cooked in plain boiling water or often in a broth of horse meat 2 Horse meat is then shredded into the pasta Naryn might be served on a lagan plate decorated with slices of horse meat sausage kazy The dish is served as a part of any extended meal after the samosa and before the plov osh See also edit nbsp Food portalList of Uzbek dishesReferences edit Naryn preparation in Tashkent in Russian Khudayshukurov T Makhmudov A Ubaydullae R 1995 Farinaceous Foods Uzbek National Dishes and Refreshments Hardback in Uzbek Russian and English 1st ed Tashkent Shark pp 61 62 Retrieved from https en wikipedia org w index php title Naryn dish amp oldid 1178954900, wikipedia, wiki, book, books, library,
